Murghi Aur Aloo ( Chicken and Potato Curry)

Murghi Aur Aloo ( Chicken and Potato Curry)

Time: 1 hrs 5 mins

Ingredients

• 3 lbs skinless chicken pieces
• 1 teaspoon salt
• 1 inch cube fresh ginger, chopped
• 6 garlic cloves, chopped
• 2 teaspoons cumin seeds
• 4 dried red chilies
• 2 black cardamom pods, seeds only
• 6 cloves
• 2 cinnamon sticks, broken up
• 6 black peppercorns
• 1 tablespoon white poppy seeds
• 12 cashew nuts
• 4 tablespoons cold water
• 2 ounces butter
• 1 ounce coriander leaves, chopped
• 2 fresh green chilies, halved and seeded
• 1/2 teaspoon turmeric
• 1/2 pint warm water
• 1/2 teaspoon saffron strand
• 1 lb small potato, peeled and halved
• 5 ounces fresh single cream
• 1 teaspoon lemon juice
• 2 hardboiled egg, quatered

Directions

• 1 Mash the salt with the ginger and garlic to make a pulp.
• 2 Grind the cumin seeds, red chillies, cardamom seeds, cloves, cinnamon sticks and peppercorn together to make a powder.
• 3 Grind the poppy seeds and the cashew nuts together. Mix all of the ground ingredients with the 4 tbsp of cold water, to make a paste.
• 4 In a heavy pot melt the butter over low heat,.
• 5 and cook the ginger/garlic pulp for 3 mins stirring all the time.
• 6 Add the spice paste and cook for 3 mins, stir.
• 7 Add the chicken and cook till it changes colour 6 minutes.
• 8 Add the coriander leaves,green chillie, and turmeric. Stir-fry for 3 miins.
• 9 Add the water, bring to the boil, add the saffron, cover the pot and simmer for 15 minutes.
• 10 Add the potatoes and cook till tender 20 minutes.
• 11 Stir the cream and lemon juice into the pot and cook uncovered for 5 minutes.
• 12 Garnish with the eggs.
• 13 serve with plain boiled rice and a vegetable curry to make this a meal to remember.